Asparagus with Hollandaise Sauce from What to Eat Now (Spring & Summer) by Valentine Warner
Melted butter, great! Vinaigrette, fine! But hollandaise - oh God, what a combination! There is no better luxury to bring to the mouth on the end of a quivering green spear. Don’t get me wrong, I...
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Ingredients
- 75 ml white wine vinegar
- 500 g asparagus spears
- flaked sea salt and ground black pepper
- juice of ½ lemon
- 225 g unsalted butter, diced
- 3 large free-range egg yolks
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